Matharies are the staple snack of most North Indian homes. They are eaten for breakfast, as snacks with tea, taken on journeys and are ever ready for those unexpected guests. They are also made on festive occasion of holi,Diwali
Plain white flour (Maida): 2 cups
Refined oil: ½ cup
Salt: to taste
Black Pepper Coarsely ground:1 teaspoon
Ajwin (oregano): 1 tsp
Mangraila (Black cumin seeds): 1 tsp
Baking Powder: a pinch (optional)
Water: for knidding
Oil for deep frying
- Place all ingredients in a bowl (except Water) and mix well until all the ingredients are evenly distributed in the Maida and no lumps of oil can be seen.
- Keep the mixture aside for about 15 minutes.( covered the mixture with a damp cloth)
- Make a very firm dough by adding a small amount of water at a time.
- Divide the dough into equal sized large balls roll each piece to a 2 inch diameter biscuit and prick with a fork to make hole
- Heat the oil to medium hot only. If cooked in very hot oil, matharies will get soft like poories.
- Fry in small batches, until nicely golden brown, not too dark on a medium heat
- Take out with a matharies and place them on an absorbent paper.
- Cool completely and store in airtight jars
- Serve with a pickle of choice and Sweet Mango Chutney. They can also be be served hot with a cup of tea or coffee.